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Two bowls of Wild Rice and Mushroom Soup
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5 from 2 votes

Wild Rice and Mushroom Soup (Dairy-Free)

Creamy and comforting wild rice and mushroom soup!
Prep Time30 mins
Cook Time1 hr
Course: Soup
Cuisine: American
Servings: 8


  • 1 c wild rice
  • 8 c chicken stock
  • 1 lb assorted mushrooms coarsely chopped
  • 1 onion diced
  • 4 large cloves of garlic grated
  • 1 tbsp fresh thyme leaves
  • 2 cans full fat coconut milk
  • 4 tbsp coconut oil
  • salt and freshly cracked black pepper


  • Bring a pot of water to a boil, add in the rice. Simmer the rice for 25 minutes then drain and set aside.
  • In a large pot or dutch oven melt the coconut oil. Add the mushrooms, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over medium heat, stirring occasionally, until the vegetables start to soften and caramelize about 15-20 minutes. 
  • Add the cooked wild rice to the pot and gradually stir in the stock and coconut milk. Bring to a boil, then simmer over low heat, stirring occasionally, until the rice is tender about 30 minutes. Taste the soup and season with salt as needed then ladle into bowls, top with freshly cracked black pepper and serve.


To make this soup vegan substitute vegetable stock in place of the chicken stock.